Monday, March 24, 2014

Avocado Hummus

Come on spring!  I know you're out there!  I am doing everything in my power to convince Mother Nature that it is time for spring.  I have cooked with fresh herbs, ordered my copper mugs for my summer favorite, the moscow mule, and even gone so far to put flowers on my dinner table and we are getting NOTHIN!

I have a woken with grand ideas of a beautful sunny day, spent time outside trying to convince myself it isn't freezing when in all reality, it is not freezing....it is 42 degrees and drizzling rain.

I can't handle it anymore!  I need sunlight!  I need spring!  I need vitamin D!!!

One of my attempts to convey this burning need inside of my to Mother Nature was to make a light and fresh appetizer....you know....something that would be perfect with a margarita...sitting by a pool....warm! 

Avocado Hummus

Add the following to your food processor:
1 can of white beans, drained and rinsed
1 avocado, cubed
juice from 1/2 of a lime
1 tablespoon + 1 teaspoon of olive oil (a lower fat option: substitute oil for juice from the beans)
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
 
Blend until smooth.... EASY AS THAT!
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Wednesday, March 5, 2014

Grilled Shrimp

So you know how I said a few weeks ago that I was going to try and STOP using so much butter?  Well I lied.  I couldn't do it.  Evidently there is an urge I cannot deny and no matter how hard I try I just can't avoid it, but after taking one bit of this amazing dish I just didn't care. 

Run several miles the next day, eat healthier options for other meals, but do not, and I repeat, DO NOT, pass on this delicious treat!

The original recipes calls to cook it on a hot grill, which I cannot wait to do when the weather is a little better than the freezing rain we were working with this weekend, but we simply adapted and put it in the oven to cook.

In an attempt to not make such a mess in the oven like I am prone to do (I really don't mean to but it always seems to happen at my parents house and not in my own oven....why is that?) we decided to put the foil packet in a pyrex dish which worked great but required us to cook everything a little bit longer than it would have taken on the grill.  

It was well worth the wait!


Grilled Shrimp in Foil Packet
1/2 stick butter
1 cup chopped parsley
2 cloves garlic, chopped
salt and pepper
Juice of one lemon
1 lb. shrimp
red pepper

Place all ingredients in aluminum foil and place on a hot grill for 8-10 minutes.
 
Once the shrimp is cooked we dumped everything, including (and most importantly) the broth, into a dish to serve with toothpicks.
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